SOUS-VIDE BURGERS (First Attempt)
This is my first attempt (05/2015)(Second attempt HERE) at Sous-Vide Burgers. I was super excited about SV burgers because, thus far, I have had great success with this style of cooking. Before attempting burgers, I did a lot of reading and research on the subject, and one consistent complaint was that vacuum-sealed burgers get sh-mushed in the bag. Well, the solution to that problem was quite elementary. I vacuumed sealed the burgers in the molds. Problem solved!!! I went with 5 inches Molds that are 15/16" thick and will hold a 12-ounce burger. I say go big or go home. Note: Second attempt HERE , Sous-Vide-Processed 6-Inch 18-oz Burger , And Sliders HERE Mega Moster 59 OZ Burger HERE This process can't get any simpler than this. Since this was an experiment, I used store-bought Black Angus 80/20 beef. In the next few weeks or so, I will be playing around with my own blend. Anyhow I measured out 10...